Thai Green Curry with Shrimp and Coconut Milk

Ingredients

• about 450 g Shrimp (peeled and deveined)
• 2 tbsp Green curry paste
• 2 cans Coconut milk (full-fat)
• 1 cup Bamboo shoots (sliced)
• 1 medium Red bell pepper (sliced)
• 0.5 cup Thai basil leaves
• 2 tbsp Fish sauce
• 1 tbsp Brown sugar
• 2 tbsp Lime juice
• 1 tbsp Vegetable oil
• 4 cups Cooked jasmine rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat, which is 175°C.
2. 2Add the 2 tablespoons of green curry paste to the hot oil. Cook, stirring constantly, for 1 to 2 minutes until it smells very fragrant.
3. 3Pour in the 2 cans of full-fat coconut milk and bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 5 minutes.
4. 4Add the 1 cup of sliced bamboo shoots and the 1 medium red bell pepper, sliced, to the pot. Continue to simmer for another 5 minutes.
5. 5Add the about 450 g of shrimp to the simmering curry. Cook for 3 to 5 minutes, or until the shrimp turn pink and are cooked through. The internal temperature should reach 63°C.
6. 6Stir in the 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and 2 tablespoons of lime juice until everything is well combined.
7. 7Remove the pot from the heat. Stir in the 0.5 cup of Thai basil leaves until they just begin to wilt.
8. 8Serve the Thai green curry hot over the 4 cups of cooked jasmine rice.

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